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Ingredients
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Pork Belly
Chimichurri Sauce
Pear Mustard
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub salt and black pepper all over the pork belly, ensuring it gets into the scored sections.
- 2
Sear the Pork Belly
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork belly skin side down and sear for about 5-7 minutes until the skin is crispy. Flip the pork belly over and add minced garlic and fresh thyme.
- 3
Roast the Pork Belly
Transfer the skillet to the preheated oven and roast for about 2.5 to 3 hours, or until the pork is tender. Baste with the rendered fat every 30 minutes.
Chimichurri Sauce Preparation
- 4
Make the Chimichurri
In a medium bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, and olive oil. Mix well and season with red pepper flakes and salt. Adjust seasoning to taste. Let sit for at least 15 minutes for the flavors to meld.
Pear Mustard Preparation
- 5
Prepare the Pear Mustard
In a small bowl, combine the chopped pear, Dijon mustard, honey, apple cider vinegar, and salt. Mix until smooth. Adjust the sweetness and tanginess to your preference.
Serving
- 6
Serve the Dish
Once the pork belly is cooked, let it rest for about 15 minutes before slicing. Serve with chimichurri sauce and pear mustard on the side.